Asparagus Vichyssoise with Mint

Ingredients

• Potato

  Flesh and skin, raw

  ½ cup, diced or 75g

• Salt

  Table

  1 dash or 0.4g

• Heavy whipping cream

  Fluid

  ¼ cup, fluid or 60g

• Spearmint

  Fresh

  1 tbsp or 6g

• Chicken broth

  Soup, canned, ready-to-serve

  2 ½ cup or 600g

• Leeks

  (bulb and lower leaf-portion), raw

  1 cup or 89g

• Asparagus

  Raw

  3 cup or 402g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. Finely chop mint. Thinly slice leeks using only the white and pale green portions. Trim asparagus and cut into 1-inch pieces.
2. Melt butter in heavy large saucepan over medium heat. Add leek and potato; saute 2 minutes. Add broth; bring to boil. Reduce heat to medium; cover and cook until vegetables are tender, about 10 minutes. Add asparagus. Simmer uncovered until asparagus is just tender, 5 to 6 minutes (depending on thickness of stalks). Remove pan from heat. Transfer 8 asparagus tips to small bowl for garnish.
3. Working in batches, puree soup in blender until smooth. Season to taste with salt and pepper. Divide soup among 4 shallow bowls. Freeze 15 to 20 minutes to chill quickly.
4. Meanwhile, whisk cream, mint, and large pinch of salt in small bowl until cream is slightly thickened.
5. Drizzle mint cream over soup, then garnish with asparagus tips.

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